Obsidian/03.03 Food & Wine/Harissa-Honey Popcorn Chicken.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
6	recipeTable		NotYetTested	2022-02-11	Recipe	NonRoot		Yes	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Chicken American https://www.bonappetit.com/recipe/popcorn-chicken 6	0.5 preserved lemon, seeds removed 1 whole large egg 4 cloves garlic, finely grated 1 whole Zest of 1 lemon 1 cup low-fat buttermilk 0.33 cup plus ¾ cup cornstarch, divided 1 tsp. Morton kosher salt, divided 2.25 lb. skinless, boneless chicken thighs, cut into 1" pieces 1.5 cups rice flour 1 drizzle Vegetable oil (for frying; about 11 cups) 0.5 cup (1 stick) unsalted butter 3 Tbsp. medium-bodied honey (such as orange blossom) 6 Tbsp. harissa paste 2 Tbsp. fresh lemon juice 1 bunch Crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks; for serving)

Parent:: @@Recipes, @Main dishes

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Harissa-Honey Popcorn Chicken

 

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Practical Informations

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Ingredients

 

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Instructions

 

chicken

Step 1

Place ½ preserved lemon, seeds removed, on a cutting board and finely chop. Using the back of your knife, mash into a coarse paste and transfer to a large bowl. Add 1 large egg, 4 garlic cloves, finely grated, zest of 1 lemon, 1 cup low-fat buttermilk, ⅓ cup cornstarch, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to bowl and whisk to combine. Add 2¼ lb. skinless, boneless chicken thighs, cut into 1" pieces. Mix well to make sure each piece is coated in marinade; cover and chill at least 4 hours and up to 12 hours.

 

Step 2

Whisk 1½ cups rice flour, remaining ¾ cup cornstarch, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large shallow dish to combine. Remove one third of chicken from bowl, letting some of the marinade drip back into bowl, and arrange in a single layer on rice flour mixture. Gently toss chicken to coat, pressing down into mixture and turning to make sure every nook and cranny is covered. Transfer to a large plate. Repeat with remaining chicken in 2 batches.

 

Step 3

Pour vegetable oil into a large Dutch oven or other heavy pot to come 2" up the sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 3–4 batches, fry chicken, turning occasionally, until cooked through and golden brown, 7–10 minutes. Using a spider or slotted spoon, transfer to a wire rack set inside a rimmed baking sheet and let drain.

 

sauce and assembly

Step 1

While the chicken is frying, heat ½ cup (1 stick) unsalted butter and 3 Tbsp. medium-bodied honey (such as orange blossom) in a small saucepan over medium until butter is melted.

 

Step 2

Scrape honey butter into a large bowl, add 6 Tbsp. harissa paste, 2 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and whisk until smooth and emulsified. Taste sauce and season with more salt if needed.

 

Step 3

Place fried chicken in sauce and toss until every piece is well coated.

 

Step 4

Arrange chicken on a platter and serve with crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks) alongside.